A first course of smoked fish is the answer for a busy hostess. Take your pick from the suggestions below. All are good served on individual plates, accompanied by lemon wedges, a plate of thinly sliced brown bread and butter and a pepper mill of black peppercorns.
Smoked salmon is always served cut in very thin slices. It can be bought as a whole side, a pre-sliced side, in packs of slices, or it can be sliced to order. Allow 2 oz (50g) per serving and arrange slices spread out on the plate. If slicing a whole side, use a sharp knife, and cut at a slant, starting about 3 inches (7.5cm) from the tail. Keep surface of uncut smoked salmon lightly oiled so it does not dry out.
Smoked trout is a whole smoked fish. Cut off head and tail, lift away the skin and serve smoked trout on the bone. It’s particularly nice served with soured cream horseradish sauce.
Smoked cod’s roe is delicious just as it is. Simply cut the smoked roe in slices about 1/4 inch (5mm) thick. Arrange 2-3 slices per person on lettuce leaves and sprinkle with a very little finely chopped onion.
Smoked buckling is a type of smoked herring, gutted but not opened out. It has already been cooked when smoked so only needs the skin removed and flesh lifted off the bones before serving. Smoked buckling is large so one should be enough to serve 4.
Smoked eel is rich and satisfying. Lift away skin and cut smoked eel in 3-4 inch (7.5-10cm) lengths, then lift the flesh off the hone and arrange on crisp lettuce.
Smoked mackerel are sold whole or in fillets. Excellent vacuum- packed ones come from Cornwall; these can he plain or coated with black peppercorns €” the latter arc my favourite. Smoked mackerel are large so half a fish is adequate for one serving. Plain smoked mackerel are very good served with soured cream horseradish sauce.